In a bowl, combine butter, garlic, sea salt, pepper, lemon juice, and parsley and mix. With a rubber spatula slowly fold in the blue cheese to incorporate, being careful not to overmix. Lay a 2-foot long piece of plastic wrap on a flat surface. Use the spatula to spread the compound butter into an even 2-inch layer, leaving 6 inches on each end. Carefully roll up the butter and twist the ends to form a log shape. Once chilled, slice into pats and serve on your favorite Certified Piedmontese steaks.